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NO-WASTE NUT MILK: NUT PULP GRANOLA FROM “THE GREENHOUSE COOKBOOK”

April 26th, 2017

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I buy almond and other non-dairy milks often, but I also get into phases where I’m making my own almost exclusively. When I buy, I feel a bit of guilt over the packaging, some concern with the plastic, and there’s also water from another land in the mix. When I make my own, I avoid all of these issues, but the leftover nut pulp generally has me scratching my head. I’ve used it before in an energy ball situation, but only a little handful in the whole batch and honestly? It doesn’t add a lot. Since the nut’s flavour is essentially “milked” out in the straining process, you really need to level-up with your add-ins, or just decide that you’re going to treat it like a plain structural component.

That’s where this very smart recipe from The Greenhouse Cookbook comes in. It takes nut pulp in all of its crumbly/not super flavourful glory, and turns it into something so great! You stir it up with plenty of citrus zest, juice, ginger, spice, maple syrup, and coconut oil. After a couple hours in a low oven, you get a crisp and crunchy grain-free granola, and your house kinda smells like Christmas! And even better: you get to enjoy it with fresh nut milk and revel in the brilliance of your no-waste breakfast.

If you peep my Instagram, you know that I’m a huge fan of Greenhouse Juice and what they add to the plant-based scene in Toronto. Their social media manages to make me laugh about green juice and aćai bowls because of its pun-y goodness and amazing 90’s culture references. Their blog is a great recipe resource for the fully plant-based and the plant-flirts among us. They have the best product to back everything up (The Good is my spirit juice), and on top of ALL of that, Emma (the author of the book and one of Greenhouse’s founders) and co. are some of the most genuinely nice people you’ll ever meet.

I’ve made the Lemon Blueberry Hangry bites from the book as well, and the raw chocolate bars with fig base are next on my hit list. We got to sample them at the book’s launch party and they were incredible. There are some beautiful savouries that I’m excited to try too, like the Summer Ratatouille with Creamy Polenta, Socca with Walnut Pesto and Arugula, and the Flax Crackers with Black Olives. If you love plant-based food that’s just beautiful and naturally delicious, and you also just love good juice and smoothies, this book is a total slam dunk. Following the instructions is like hanging with a pal that happens to be looking out for your health AND your overall life enjoyment in the most charismatic/non-preachy way possible. Wouldn’t it be amazing if every healthy cookbook was like that?

NO-WASTE NUT PULP GRANOLA RECIPE
From: The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma KnightSERVES: Makes about 3 cupsNOTES: I only made 2 small changes to Emma’s recipe here. In the book, this granola is sweetened with 3 tablespoons of maple syrup and 3 tablespoons of date paste. I didn’t have enough dates on hand to make a batch of date paste worthwhile, so I just used the same amount of maple syrup. And where she suggests an orange, I only had a lemon. It all worked out! Last note: I think this would work best with nut pulp from almonds, brazil nuts, and hazelnuts. Cashew and seed-based pulp is minimal at best and kinda thin-seeming. You can save nut pulp in a sealed container in your fridge until you need it.

Spread the mixture evenly onto the lined baking sheets and bake for 1 1/2 to 2 hours, or until golden, stirring every 15 minutes or so for even browning. Allow the granola to cool, and then stir in coconut flakes, dried fruit, and additional seeds (if using). Store in a sealed container for 1-2 weeks.

Love the usage of pulp that would be otherwise discarded! I feel guilty about throwing away even the veg-fruit pulp after juicing. Would love to try this when I make my next batch of granola :)ReplyCancel

So many nut pulp recipes require first to dry out the pulp in an oven before it is actually used in a recipe (ie cookies). Too long a process for those lazy among us. I love the idea here that you get the delicious results in just one step! This may get me using my pulp again. Will try. Thanks for sharing! xxReplyCancel

Shirleen26/04/2017 - 8:08 am

I just received this book yesterday and am exited to try many if the recipes. I have a dehydrator, how long do you think to put it in for? ThanksReplyCancel

Hi Shirleen,
I’ve only made this in the oven, so have no idea how long it would take in a dehydrator. Most dehydrators have a maximum temperature of 155, so my guess is that it would take almost double the time. I’ve made raw crispy cereal in a dehydrator before that took a full 7 hours on the highest setting though. I’d set a timer for 4 hours on the highest temperature and check it at that point, but I think it will take longer. Might take some experimenting/Googling to get it just right.
-LReplyCancel

Emily26/04/2017 - 12:25 pm

I would start for about an hour around 135 and then lower to 110 for another 7-8 or until you like the texture.ReplyCancel

This is such a thoughtful idea! Thank you for introducing me to this book too.ReplyCancel

Karen26/04/2017 - 10:57 am

Thanks for this recipe! Can you tell me where you get your almonds? Do you look for unpasteurized almonds or do you have an opinion about that? Costco has a big 3 lb. bag of almonds for about $19., but they are pasteurized and I’ve been trying to find a good place to buy almonds…either online or a store.ReplyCancel

This is GENIUS. I love nut milk, but it always makes me feel guilty for all the reasons you mentioned, but especially because of the non-sustainable water practices a lot of nut milk manufacturers use. I love that this recipe uses every part of the nut in an absolutely delicious way–and how perfect that it makes a complete meal, too? Milk & cereal & no waste: the makings of a good morning. :) For sure want to check this cookbook and Greenhouse Juice out!ReplyCancel

[…] all about. Next on my list are the Spicy Mushroom Tacos with Crispy Tempeh, Hangry Bites, and Nut-Pulp Granola (I never know what to do with the pulp, so I’m really excited about that […]ReplyCancel

Leftover nut pulp sounds like it would be the perfect texture for granola. What a great idea!ReplyCancel

Andrea29/04/2017 - 9:51 am

I’m definitely making this! Another use for the pulp – don’t squeeze it out so completely so it is still moist and put on top of fruit salad. Delicious and adds protein so makes a great breakfast.ReplyCancel

Looking for vegan blogs to follow (as a brand new vegan I can do with a little extra inspiration) I stumbled upon yours and now you had me buy two books. I bought both yours and the Greenhouse cookbook.. Can’t wait for them to arrive! Thanks for the inspiration and am following your blog as of now!ReplyCancel

[…] cheaper than the stuff you find in store. Plus, I argued, you can keep the pulp and make granola (this recipe here is the best) and you don’t ingest all the other weird chemicals/additives that they put in a […]ReplyCancel

Hi Judy,
I haven’t tried, but I don’t think that it would work. It wouldn’t taste like much of anything and I think you’d have to add quite a bit of oil to the food processor/blender to get it moving and fluid.
-LReplyCancel

Katie04/09/2018 - 10:50 am

I made a double batch of this with the almond pulp taking up space in my freezer.
Really really tasty, especially eaten as cereal with cold soy milk and fresh fruit!ReplyCancel